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5 from 4 votes

shrimp and mixed vegetables with coconut-basil sauce

Servings: 4
Author: Pamela

Ingredients

  • 1 pound about 4 cups vegetables such as fresh mushrooms, sliced; carrots, chopped; snow peas; cauliflower florets, celery, jicama or water chestnuts, sliced
  • 3 garlic cloves
  • ½ jalapeno seeded and diced
  • 1 stem lemongrass minced, or ½ teaspoon finely grated lemon zest
  • ½ teaspoon finely grated lime zest
  • 1 Tablespoon unrefined coconut oil
  • 12 ounces about 1 ½ cups unsweetened, full-fat coconut milk*
  • ½ teaspoon red pepper flakes
  • 1 bok choy stems sliced and leaves whole
  • 1/3 cup chicken or vegetable stock preferably homemade
  • Sea salt
  • 1 pound medium-large wild peeled and deveined shrimp
  • 1 Tablespoon shoyu or gluten-free tamari
  • 1 Tablespoon freshly squeezed lime juice
  • 10 large basil leaves finely sliced
  • accompaniments: cooked steamed rice

Instructions

  • Parboil any harder vegetables (e.g. carrots, cauliflower) one at a time in boiling water until crisp-tender, drain and set aside.
  • In a small food processor, make a paste of the garlic, jalapeno, lemongrass and lime zest.
  • Heat a wok or very large skillet over medium heat and add coconut oil. Add paste and red pepper flakes and cook for 30 seconds until fragrant.
  • Add the coconut milk and bring to a simmer. Add all the vegetables, including the bok choy, and the stock. Season lightly with salt and simmer for 5 minutes.
  • Add the shrimp, shoyu, lime juice, and basil and simmer, turning once or twice until the shrimp are just opaque in the center. This should only take a couple of minutes. Serve immediately.
  • * or use part coconut milk and part stock